Garlic Au Gratin Potatoes | Rich & Cheesy Potato Gratin
A creamy, cheesy, deeply flavorful take on the classic potatoes au gratin — made extra special with mellow, caramelized roasted garlic.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
Ingredients
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2½ lbs Russet or Yukon Gold potatoes, thinly sliced
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1 head garlic
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1½ cups heavy cream
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1 cup whole milk
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1½ cups shredded Gruyère cheese
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1 cup shredded sharp white cheddar
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2 tablespoons unsalted butter
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½ teaspoon salt
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¼ teaspoon black pepper
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Pinch of nutmeg (optional)
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Fresh thyme or chives for garnish (optional)
Instructions
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Roast garlic at 400°F for 35–40 minutes until soft. Mash into a paste.
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Slice potatoes thinly. Rinse, drain, and pat dry.
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In a saucepan, heat cream and milk with garlic, salt, pepper, and nutmeg. Do not boil.
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Preheat oven to 375°F. Butter a 9×13-inch baking dish.
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Layer ⅓ of the potatoes in the dish. Pour over ⅓ of cream. Sprinkle with cheeses.
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Repeat layers two more times, finishing with cheese.
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Cover with foil and bake for 45 minutes. Uncover and bake 25–30 minutes more until golden.
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Rest 15 minutes before serving. Garnish with herbs if desired.
Notes
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Use a mandoline for even slicing.
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Add shallots or leeks for variation.
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Make ahead and bake day-of for convenience.